Tag Archives: Thanksgiving

Pumpkin Spice Pavlova

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Serves 8-10; Curd makes about 2 cups

Ingredients

Pumpkin Spice Curd

  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 cup white sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon orange juice
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 stick butter, chopped into small pieces

Meringue

  • 3 large egg whites
  • ½ cup fine sugar
  • ½ cup dark brown sugar
  • ¼ teaspoon cream of tartar, or ½ tsp lemon juice or vinegar
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • 1 cup mascarpone
  • 1/2 cup pecans, chopped and lightly toasted
  • 2 oz dark chocolate, chopped
  • 2 oz white chocolate, chopped

Method

Pumpkin Curd

  1. Add all ingredients except the butte,  to the saucepan and whisk to combine
  3. Heat over a medium-low heat until the sugar has dissolved completely and it is slightly bubbling
  4. Continue to heat until the curd thickens slightly. When it’s ready it should coat the back of a spoon. Once you can draw a line on the back of the spoon with your finger without it running back together, it’s ready
  5. Remove from the heat. Add the butter in small chunks, stirring and letting it melt into the curd before adding the next few chunks
  6. Let cool completely and then put in the fridge to chill until you’re ready to use it

Meringue

  1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
  2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks.
  3. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
  4. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours.
  5. Once cool, remove from the oven and set aside until ready to assemble

To Assemble

  1. Once your meringue has fully cooled, place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together
  2. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Add a layer of the pumpkin spice curd on top – as much or as little as you like
  3. Sprinkle over ½ the dark and white chocolate pieces
  4. Add another layer of the whipped cream and finish by sprinkling with the remaining chocolate pieces and the toasted pecan pieces
  5. Serve and enjoy!

Tips:

  • Add you sugar in SLOWLY. I usually add it a Tablespoon at a time and let the mixture whisk for a couple pf minutes before I add the next. When all your sugar has been added you can check if its ready by dipping the back of a spoon (or your clean finger!) into the meringue mixture. Check by rubbing it. If it feels grainy- you need to whisk for about 2-3 more minutes. If it feels smooth – you’re good to go!
  • I know it sounds a long time but cooking (and cooling) your meringue as per the recipe ensures you’ll have the crispiest shell, with a chewy inside, and minimal cracks. But don’t panic! If you’re meringue does crack, or break, you can piece it back together and under the filling no on will know! Pavlovas are best when they look rustic anyway.

Saskatoon Berry Pie

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Makes 1x 9inch double crust pie

Ingredients

Pie Crust

  • 2 ½ cup all-purpose flour
  • 4 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, diced
  • 1/2 cup ice water

Filling

  • 4 cups fresh, or frozen, Saskatoon berries (if using frozen berries, thaw and drain)
  • ½ cup granulated sugar
  • 3 ½ tablespoon corn-starch
  • 1 teaspoon almond extract
  • ½ teaspoon ground nutmeg
  • 1 tsp. fresh lemon juice
  • 2 tablespoons chilled butter, cut in small pieces

Filling

  1. Add all sauce ingredients to a medium bowl and stir well to ensure the berries are well coated. Set aside until needed. See note * in step 6 below

Pie Crust

  1. Combine the flour, sugar and salt in a large mixing bowl or a food processor.  Whisk or pulse briefly until combined
  2. Sprinkle the diced butter evenly over the dry ingredient mixture until the butter is evenly dispersed into pea-sized (or smaller) bits.  If using a food processor, briefly pulse the butter and dry ingredients together 5 to 7 times until the butter is evenly dispersed into pea-sized (or smaller) bits, then transfer the mixture to a large mixing bowl
  3. Sprinkle the dough evenly with the ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps.  (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.)
  4. Using your hands, quickly pack the dough into a ball. Divide into 2, then flatten the dough balls into 3/4-inchthick disks
  5. Wrap the dough disks tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use
  6. When ready to bake the pie, preheat your oven to 425 F, remove one disk from the refrigerator and let rest for 10-15 minutes. (*I usually prepare the filling at this point)
  7. Roll on a lightly floured counter until least 12 inches in diameter and about 1/8 inch thick
  8. Gently fold the rolled-out dough into quarters and carefully transfer dough to the pie dish, and gently press the dough into the sides of the plate without stretching it
  9. Using a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pie plate. Carefully lift and fold the outer 1/2-inch edges of the crust back under itself, pinching the crust gently to sculpt an upstanding ridge
  10. Chill this pie crust in the refrigerator while you make the lid using the second disk of dough
  11. When ready, fill your pastry lined pie dish with the filling and dab the chilled butter pieces on top
  12. Cover with the second (top) pastry disk and pinch the edges together to seal. Use a small knife of scissors to make slits/ vents in the top crust
  13. Transfer your pie to the preheated oven and bake for 15 minutes, then reduce temperature to 350 F and bake for a further 45-50 minutes, until the filling is bubbling through the slits and the top is golden brown. (If the edges start to brown too quickly, cover with foil)
  14. Once baked remove the pie from the oven and leave to cool on a wire rack before serving

Pouding Chomeur

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Placeholder image

Makes 4 individual portions, or one 8″ x 8″ large portion

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup milk

Sauce

  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract

Method

Cake

  1. Preheat the oven to 350º. Lightly grease 4 individual (0.25L) mini-cocottes, ramekins or other ovenproof dishes and place them onto a baking tray
  2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs, or damp sand, is achieved
  3. Add the milk, and stir just until the mixture comes together
  4. Spoon this into the prepared smaller baking dishes. Set aside while you prepare the sauce

Sauce

  1. Combine the maple syrup, brown sugar, water, butter, and vanilla in a pan and bring to a boil over high heat, stirring occasionally
  2. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins
  3. Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out almost clean
  4. Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful syrup is hot!)
  5. Serve and enjoy

Schmoo Torte

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Makes 1 gateau, serves 8-12

Ingredients

Cake

  • 12 large egg whites, at room temperature
  • a pinch of salt
  • 1 teaspoon cream of tartar
  • 1 1/3 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 ½ cups ground, toasted pecans
  • 1 teaspoon baking powder

Frosting & Filling

  • 2 cups heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1/2 cup butter
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract

To Assemble

  • ½ cup ground toasted pecans
  • Toasted pecans for garnish

Method

Cake

  1. Preheat your oven to 350 degrees F
  2. Add the egg whites, salt, and cream of tartar to the bowl of your stand mixer fitted with the whisk attachment
  3. Whip on low speed until combined and then turn the mixer to high and whip until stiff peaks form
  4. Turn the mixer to medium and mix in the vanilla extract and sugar (adding only 1/4 the sugar at a time), just until combined
  5. In a separate bowl, combine the ground pecans, cake flour and baking powder. Whisk until well combined and remove any large lumps of pecans
  6. Fold in the pecan mixture very carefully with a rubber spatula in two or three additions. Work carefully so as not to deflate the mix
  7. Add the batter to an Angel Food Cake pan and bake at 350 degree F for about 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean
  8. Cool upside-down until completely cool, and slice into three even layers, horizontally, with a serrated knife

Frosting & Filling

  1. Whip the cream, powdered sugar and vanilla on high speed until stiff peaks form. Set aside
  2. Spread the frosting between the layers of the cake and after you stack the layers, spread the remainder of the frosting over the whole cake

Caramel Sauce

  1. Melt the butter in a medium pot over medium heat
  2. Add the brown sugar and heavy whipping cream, whisking over the heat until smooth and until the mixture reaches a boil
  3. Boil for 2 minutes, whisking constantly
  4. Add the vanilla and remove from the heat, allowing it to cool completely before drizzling it over the top of the cake

To Assemble

  1. Press the ground pecans into the side of the cake, all the way around
  2. Add pecans to the top of the cake in a circular design
  3. Refrigerate the cake in the fridge for 2 hours before serving
  4. Remove and let come to room temperature for 20 minutes. Drizzle with the caramel sauce before slicing. Any additional caramel sauce may be served over individual slices

Pubnico Molasses Cookies

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Makes 32

Ingredients

  • 1 cup sugar
  • 1 cup butter, room temperature
  • 1 cup fancy molasses
  • 1 large egg
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup milk

Method

  1. Cream sugar and butter, until pale and fluffy
  2. Add the fancy molasses, egg, and beat until well combined
  3. In a separate bowl whisk together the dry ingredients
  4. Add the dry ingredients to the butter mixture in 3 stages, alternately with milk
  5. Bring dough together into a ball. Transfer to a bowl, cover with cling wrap and refrigerate for 30 minutes. After this divide the dough into 2, flatten into disk shapes, 1 inch thickness, wrap in plastic, and refrigerate for at least 3 hours, or overnight
  6. When ready to bake, pre-heat oven to 350F
  7. Remove 1 disk of dough from the fridge and let rest for 10 minutes while you lightly flour a counter and line 2 cookie trays with baking parchment
  8.  Roll the cookie dough to 1/4 inch thick (these cookies are not thin)
  9. Using a round cookie cutter (2-2 ½ inch), cut into individual cookies and transfer to your prepared cookie trays, spacing 1 ½ inches apart
  10. Bake at 350F for 12 minutes, once baked remove from oven and allow to cool on a rack